AuthorCelia DuplockCelia runs regular cooking workshops at the Organic Farm Shop in Cirencester. Further information is available at cotswold-macrobiotics.com. Celia also offers food coaching, menu planning and private cooking lessons for individuals in their own homes, or for small groups by appointment. Email enquiries@cotswold-macrobiotics.com for the full lowdown.
Toast the hazelnuts gently in a dry frying pan until they give off a beautiful aroma, then chop them finely.
Bring the apple juice to boil and add the grated apples, a pinch of sea salt, sultanas and most of the nuts. Simmer for approximately 10 minutes.
Add the couscous and continue to simmer for 2-3 minutes.
Add the orange rind and cinnamon, turn off the heat and allow to stand for 5 minutes, covered.
Spoon the couscous mixture into a flan dish and press down firmly. Leave to cool and chill in the fridge overnight.
Chop the apricots into small pieces and cook slowly with the water and a pinch of sea salt for 20 minutes or until soft, then mash or blend to a purée.
Turn the couscous cake out onto a plate and spread the apricot purée on top. Garnish with the remaining nuts and serve.
Ingredients
Directions
Toast the hazelnuts gently in a dry frying pan until they give off a beautiful aroma, then chop them finely.
Bring the apple juice to boil and add the grated apples, a pinch of sea salt, sultanas and most of the nuts. Simmer for approximately 10 minutes.
Add the couscous and continue to simmer for 2-3 minutes.
Add the orange rind and cinnamon, turn off the heat and allow to stand for 5 minutes, covered.
Spoon the couscous mixture into a flan dish and press down firmly. Leave to cool and chill in the fridge overnight.
Chop the apricots into small pieces and cook slowly with the water and a pinch of sea salt for 20 minutes or until soft, then mash or blend to a purée.
Turn the couscous cake out onto a plate and spread the apricot purée on top. Garnish with the remaining nuts and serve.